Pattypan squash is a Native American heirloom, grown by American Indians in the Northeast for hundreds of years. Around 1700 it was introduced to Europe where it gained popularity. This is a variety of summer squash notable for its small size, round and shallow shape, and scalloped edges. Some people say it looks like a flying saucer. The name "pattypan" derives from "a pan for baking a patty". It is also known as white scallop squash, peter pan squash or, pâtisson, in French, that derives from a Provencal word for a cake made in a scalloped mould. You can find Pattypan squash in yellow, green, and white varieties. It is generally served when it is no more than two to three inches in diameter as it is most tender when relatively immature. It is often sliced, baked, or coated and fried until golden brown, or simply boiled.
Squashes are filled with Vitamins C and B which, as antioxydants, help preventing aging of skin, hair and nails as well as improving the immune system and fighting inflammations. Potassium, in good concentrations, helps memory retention, bone and muscle strength. The large seeds are high in oil and protein. Finally, their dietary fibres improve digestion and slow the rate of sugar absorbed into the bloodstream.
|Min. Weight:||0.5 KG|
|Est. # of Fruits:||
|Est. # of Unique Fruits:||1|
|* # of fruits is only an estimation that may change from time to time. On the other hand, we make sure that minimum weight is respected.|